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re: Osso Bucco pointers

Posted on 12/6/12 at 9:52 pm to
Posted by LSUAfro
Baton Rouge
Member since Aug 2005
12775 posts
Posted on 12/6/12 at 9:52 pm to
I enjoy a good smoky ham stock with a parm risotto under a veal shank.

When serving risotto as a base for a dish, always add a little more stock when you think your risotto is done to make it a little more creamy.
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